Sheet Pan Teriyaki Chicken With Vegetables

Sheet pan meals are perfect for busy weeknights! Everything is cooked on one pan and clean up is a breeze. Try some of our favorites like this Cajun shrimp and sausage, this tasty cashew chicken, or these cheddar pork chops.

Sheet Pan Teriyaki Chicken With Vegetables

This sheet pan teriyaki chicken with vegetables will be a go-to meal for your family because everyone will love it! Everything is cooked and served on one pan making this so easy. The sweet and sticky sauce coats the tender chicken and vegetables and every bite is flavor-packed. Serve it over rice or noodles and watch your family come back for seconds. I am always able to sneak in any kind of vegetables because the homemade teriyaki sauce steals the show! Sheet pan dinners are the answer to when you don’t know what to make! They are practically effortless and you can have the entire dinner done all at once. It truly is one of easiest most practical dinners to make. And don’t forget you can use the sheet pan method to make nachos and fajitas.

Ingredients Needed

Making your own teriyaki sauce for this sheet pan teriyaki chicken and vegetables is the best way to get the most flavor. Its easy to make so keep it this recipe on hand to use in other recipes like stir fry.

Soy Sauce: This umami sauce creates the base for the teriyaki sauce. It’s a must. Brown Sugar: Gives the teriyaki sauce it’s sweet flavor! Sesame Oil: This is a finishing oil, so it will go perfectly as drizzle over the vegetables too. Garlic cloves: Mince the garlic so it will release the flavor. Grated ginger: Use fresh ginger for the best punch of flavor. Cornstarch: Thickener for the sauce. Water: You will mix this with the cornstarch so it will dissolve. Salt and black pepper: to taste Skinless chicken breasts: cut in half lengthwise (about 1 1/2 pounds) Broccoli Florets: about 2 bunches Sliced carrots: Use big carrots that you cut yourself, they will be more flavorful than baby carrots. Red Onion: Feel free to slice or chop the red onion. Green onion would also be delicious! Red Bell Pepper: Sliced red bell pepper adds a sweet crunch of texture. Any variety of bell peppers would work.

Sheet Pan Teriyaki Chicken With Vegetables Recipe

The best part about this dish is how little effort it takes, plus you’ve got one amazing meal your entire family will love! Enjoy it alone or serve it over your favorite rice or noodles. Either way, you choose, this sheet pan recipe is much easier and healthier than takeout!

Chicken: This recipe calls for chicken breasts but you can use chicken thighs. The chicken breasts should be the same size and thickness so that they cook evenly. Prep Ahead of Time: This is a great recipe to even marinate the ingredients in the sauce for that added flavor. After preparing it ahead of time you will want to leave it in the refrigerator overnight. I would recommend baking it within 24-48 hours of preparing it. Vegetables: Experiment with any vegetables your family likes! Try asparagus, cauliflower, green beans, mushrooms, or snap peas. So many options! More Add-Ins: I love adding delicious textures like water chestnuts, bamboo shoots, or edamame!

In the Refrigerator: Store leftovers in the refrigerator in an airtight container for up to 5 days. To Reheat: Reheat in the microwave for 2 minutes before stirring it around and heating it for an additional 1-2 minutes, until fully heated. Try to avoid overheating the chicken or it will end up rubbery. In the Freezer: Freeze the chicken in one bag and the vegetables in another. Add the sauce to a small bag and store all of them in a large freezer bag or in an airtight container. To Cook From Frozen: You can cook everything directly from frozen, but it will leave some extra liquid in the pan. For the chicken to be fully cooked from frozen you should anticipate an extra 5-10 minutes of cooking time. If you have time, I recommend thawing the chicken and sauce in the refrigerator overnight before cooking, though you can use the vegetables frozen or thawed.